CN102304454A - Ginger juice high grade Shaoxing wine, and preparation method thereof - Google Patents
Ginger juice high grade Shaoxing wine, and preparation method thereof Download PDFInfo
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- CN102304454A CN102304454A CN 201110262950 CN201110262950A CN102304454A CN 102304454 A CN102304454 A CN 102304454A CN 201110262950 CN201110262950 CN 201110262950 CN 201110262950 A CN201110262950 A CN 201110262950A CN 102304454 A CN102304454 A CN 102304454A
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- yellow rice
- rhizoma zingiberis
- zingiberis recens
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Abstract
The invention relates to a ginger juice high grade Shaoxing wine, and a preparation method thereof. The invention belongs to the technical field of yellow wine production. The ginger juice high grade Shaoxing wine is prepared from raw materials of a base wine and ginger juice, wherein a weight ratio of the two is 100:0.1-1. The ginger juice high grade Shaoxing wine is prepared from steps that: (1) ginger juice is added to the base wine, the mixture is well mixed by stirring, and is stood for 12 to 13 hours under normal temperature; (2) the mixture is filtered by using a diatomite filtering machine; and (3) the filtered mixture is finely filtered by using a membrane filtering machine. According to the invention, the yellow wine has advantages of mild characteristic, rich taste, appropriate alcohol content, a warming function, and a spleen strengthening function. Ginger juice is slightly warm in nature, and provides functions of phlegm dissipating, vomiting relieving, lung warming, sweat inducing, and exogenous evil dispelling. In a certain extent, ginger provides detoxicating effects against fish and crab toxins. With the ginger juice high grade Shaoxing wine developed from the matching of ginger juice and yellow wine, consumers are relieved from troubles caused by ginger juice wine preparing. Also, with the unique formula, the flavor and the effects of wine are perfectly combined.
Description
Technical field
The present invention relates to a kind of ginger juice yellow rice wine and preparation method thereof, belong to the rice wine production technical field.
Background technology
At present the selling market of yellow rice wine is mainly regions such as Shanghai, Jiangsu and Zhejiang Provinces, because yellow rice wine is different from height, strong liquor, but has the advantage of minuent, nutrition, health care.Yellow rice wine has multiple drinking way, normal temperature, scald heat, shredded ginger boil etc. all can, can help blood circulation, the dispelling cold of invigorating blood circulation, clearing and activating the channels and collaterals.The outstanding happiness of the people of region, Shanghai, Jiangsu and Zhejiang Provinces eats seafood, and all marine organisms all have accumulating capability to the toxin in the water.All can be detrimental to health as toxic substances such as cadmium, copper, zinc, lead, arsenic, agricultural chemicals through fish, shrimp, crab, accumulating of shellfish.
Summary of the invention
The present invention provides a kind of can have ginger juice yellow rice wine of detoxification and preparation method thereof to fish crab poison to a certain extent.
For realizing above-mentioned purpose, the technical scheme that the present invention adopted is:
A kind of ginger juice yellow rice wine, formulated by the component of following volume ratio: former wine: Rhizoma Zingiberis Recens=100:0.1-1.
Volume ratio between said former wine and the Rhizoma Zingiberis Recens is preferably 100:0.1-0.5.
A kind of preparation method of ginger juice yellow rice wine comprises the steps:
⑴ add Rhizoma Zingiberis Recens in former wine, the volume ratio between its Central Plains wine and the Rhizoma Zingiberis Recens is 100:0.1-1, after stirring, left standstill at normal temperatures 12-13 hour;
⑵ select for use diatomite filter to filter;
⑶ select for use Membrane filtering machine to carry out the essence filter.
Twice filtration is used for removing the particulate matter of wine, makes ginger juice high-grade Shaoxing wine color and luster limpid transparent, glossy.
As the further setting of such scheme, said Rhizoma Zingiberis Recens extracts by the following method: get fresh ginger → clean → chopping mash → steep 25-30 days → squeeze and filter → clarification, can → refrigeration with the sweat steeping in wine.Sweat wine is a kind of strong alcoholic drink (basically 70 degree more than), is to fry in shallow oil in the process of wine steam at yellow rice wine to gather and drip, and flows out like sweat, so title.
Behind the said step ⑶, carry out the can operation again.
The concrete steps of said can operation comprise wine in filling machine is packed vial into, carry out capping then, again bottled wine are carried out sterilization through pasteurization, make a bottle interior temperature reach 80 ℃-85 ℃, are incubated to hang out with electric hoist after 15-20 minute, and cooling gets final product.Pasteurization is also claimed low temperature disinfection, cold bactericidal assay, but be not only kill pathogens but also can keep the constant sterilization of nutritive substance local flavor in the article of the lower temperature of a kind of utilization.Germ-resistant purpose is in order to kill the bacterium in the wine liquid, and makes that throw out solidifies and further clarification in the wine, also allows wine body composition be able to fix.
Yellow rice wine warm in nature with, it is mellow to distinguish the flavor of, the wine degree is moderate, warm invigorating the spleen; The Rhizoma Zingiberis Recens slightly warm in nature; Have reduce phlegm, effect such as preventing or arresting vomiting, warm lung, relieving the exterior syndrome by diaphoresis; Ginger can have detoxification to fish crab poison to a certain extent; Rhizoma Zingiberis Recens and yellow rice wine are arranged in pairs or groups and the ginger juice yellow rice wine of research and development; Not only saved the trouble that human consumer oneself boils gingerale; More through unique formula, with the local flavor and the effect perfect adaptation of wine.
The ginger juice yellow rice wine that makes through the present invention has following characteristics:
| Color and luster and outward appearance | Orange-yellow to tawny, limpid transparent, glossy |
| Fragrance | It is fragrant to have distinctive elegant sweet-smelling of this type yellow rice wine and additive, no an unusually sweet smell |
| Taste | Soft, fresh and sweet, tasty and refreshing, the slight sharp flavor of tool, free from extraneous odour |
| Style | The wine body is coordinated, and has this series products typical style |
The ginger juice yellow rice wine that makes through the present invention has following basic mechanical design feature:
The Rhizoma Zingiberis Recens that makes through the present invention has following basic mechanical design feature:
Embodiment
Through specific embodiment the present invention is described further below, but the present invention is not limited by following examples.
Embodiment 1
A kind of ginger juice yellow rice wine, formulated by the component of following volume ratio: former wine: Rhizoma Zingiberis Recens=100:0.1.
Its preparation method comprises the steps:
⑴ add Rhizoma Zingiberis Recens in former wine, after stirring, left standstill at normal temperatures 12 hours.
⑵ select for use diatomite filter to filter.The diatomite filter model is RQG-8, and Yangzhou moisten strong light industry and machinery company limited to be produced.
⑶ select for use Membrane filtering machine to carry out the essence filter.The Membrane filtering machine model is CLM-3, and the Shaoxing wound is prone to Science and Technology Ltd. and produces.
⑷ can.Specific steps include filling process the wine through a pipe into the filling machine has been used by the semi-automatic washing QSP8 bottled machine washed, drained glass bottles, bottled mouth clean, then cover with automatic capping machine and the use of Stenciling spray filling date, and then a bottle of wine through pasteurization sterilization, the inner temperature reached 80 ℃, for 20 minutes after the power hoist hanging out, cool.At last, the bottled ginger juice yellow rice wine after the sterilization is carried out lamp inspection, decals, vanning.
Above-mentioned Rhizoma Zingiberis Recens extracts by the following method: get fresh ginger → clean → chopping mash → steep 25 days → squeeze and filter → clarification, can → refrigeration with the sweat steeping in wine.
Embodiment 2
A kind of ginger juice yellow rice wine, formulated by the component of following volume ratio: former wine: Rhizoma Zingiberis Recens=100:0.3.
Its preparation method comprises the steps:
⑴ add Rhizoma Zingiberis Recens in former wine, after stirring, left standstill at normal temperatures 12 hours.
⑵ select for use diatomite filter to filter.The diatomite filter model is RQG-8, and Yangzhou moisten strong light industry and machinery company limited to be produced.
⑶ select for use Membrane filtering machine to carry out the essence filter.The Membrane filtering machine model is CLM-3, and the Shaoxing wound is prone to Science and Technology Ltd. and produces.
⑷ can.Specific steps include filling process the wine through a pipe into the filling machine has been used by the semi-automatic washing QSP8 bottled machine washed, drained glass bottles, bottled mouth clean, then cover with automatic capping machine and the use of Stenciling spray filling date, and then a bottle of wine through pasteurization sterilization, the inner temperature reached 82 ℃, heat 18 minutes after the power hoist hanging out, cool.At last, the bottled ginger juice yellow rice wine after the sterilization is carried out lamp inspection, decals, vanning.
Above-mentioned Rhizoma Zingiberis Recens extracts by the following method: get fresh ginger → clean → chopping mash → steep 26 days → squeeze and filter → clarification, can → refrigeration with the sweat steeping in wine.
Embodiment 3
A kind of ginger juice yellow rice wine, formulated by the component of following volume ratio: former wine: Rhizoma Zingiberis Recens=100:0.5.
Its preparation method comprises the steps:
⑴ add Rhizoma Zingiberis Recens in former wine, after stirring, left standstill at normal temperatures 13 hours.
⑵ select for use diatomite filter to filter.The diatomite filter model is RQG-8, and Yangzhou moisten strong light industry and machinery company limited to be produced.
⑶ select for use Membrane filtering machine to carry out the essence filter.The Membrane filtering machine model is CLM-3, and the Shaoxing wound is prone to Science and Technology Ltd. and produces.
⑷ can.Specific steps include filling process the wine through a pipe into the filling machine has been used by the semi-automatic washing QSP8 bottled machine washed, drained glass bottles, bottled mouth clean, then cover with automatic capping machine and the use of Stenciling spray filling date, and then a bottle of wine through pasteurization sterilization, the inner temperature reached 84 ℃, heat 16 minutes after the power hoist hanging out, cool.At last, the bottled ginger juice yellow rice wine after the sterilization is carried out lamp inspection, decals, vanning.
Above-mentioned Rhizoma Zingiberis Recens extracts by the following method: get fresh ginger → clean → chopping mash → steep 28 days → squeeze and filter → clarification, can → refrigeration with the sweat steeping in wine.
Embodiment 4
A kind of ginger juice yellow rice wine, formulated by the component of following volume ratio: former wine: Rhizoma Zingiberis Recens=100:0.8.
Its preparation method comprises the steps:
⑴ add Rhizoma Zingiberis Recens in former wine, after stirring, left standstill at normal temperatures 13 hours.
⑵ select for use diatomite filter to filter.The diatomite filter model is RQG-8, and Yangzhou moisten strong light industry and machinery company limited to be produced.
⑶ select for use Membrane filtering machine to carry out the essence filter.The Membrane filtering machine model is CLM-3, and the Shaoxing wound is prone to Science and Technology Ltd. and produces.
⑷ can.Specific steps include filling process the wine through a pipe into the filling machine has been used by the semi-automatic washing QSP8 bottled machine washed, drained glass bottles, bottled mouth clean, then cover with automatic capping machine and the use of spray inkjet filling date, and the bottle of wine sterilized by pasteurization, the inner temperature reached 85 ℃, electric hoist for 15 minutes after hanging out and cooled.At last, the bottled ginger juice yellow rice wine after the sterilization is carried out lamp inspection, decals, vanning.
Above-mentioned Rhizoma Zingiberis Recens extracts by the following method: get fresh ginger → clean → chopping mash → steep 30 days → squeeze and filter → clarification, can → refrigeration with the sweat steeping in wine.
Embodiment 5
A kind of ginger juice yellow rice wine, formulated by the component of following volume ratio: former wine: Rhizoma Zingiberis Recens=100:1.
Its preparation method comprises the steps:
⑴ add Rhizoma Zingiberis Recens in former wine, after stirring, left standstill at normal temperatures 12 hours.
⑵ select for use diatomite filter to filter.The diatomite filter model is RQG-8, and Yangzhou moisten strong light industry and machinery company limited to be produced.
⑶ select for use Membrane filtering machine to carry out the essence filter.The Membrane filtering machine model is CLM-3, and the Shaoxing wound is prone to Science and Technology Ltd. and produces.
⑷ can.Specific steps include filling process the wine through a pipe into the filling machine has been used by the semi-automatic washing QSP8 bottled machine washed, drained glass bottles, bottled mouth clean, then cover with automatic capping machine and the use of spray inkjet filling date, and the bottle of wine sterilized by pasteurization, the inner temperature reached 85 ℃, electric hoist for 15 minutes after hanging out and cooled.At last, the bottled ginger juice yellow rice wine after the sterilization is carried out lamp inspection, decals, vanning.
Above-mentioned Rhizoma Zingiberis Recens extracts by the following method: get fresh ginger → clean → chopping mash → steep 30 days → squeeze and filter → clarification, can → refrigeration with the sweat steeping in wine.
The foregoing description only is used to the inventive concept of the present invention of explaining, but not to the qualification of rights protection of the present invention, allly utilizes this design that the present invention is carried out the change of unsubstantiality, all should fall into protection scope of the present invention.
Claims (7)
1. a ginger juice yellow rice wine is characterized in that by the component of following volume ratio formulated: former wine: Rhizoma Zingiberis Recens=100:0.1-1.
2. ginger juice yellow rice wine as claimed in claim 1 is characterized in that: the volume ratio between said former wine and the Rhizoma Zingiberis Recens is 100:0.1-0.5.
3. the preparation method of a ginger juice yellow rice wine is characterized in that comprising the steps:
⑴ add Rhizoma Zingiberis Recens in former wine, the volume ratio between its Central Plains wine and the Rhizoma Zingiberis Recens is 100:0.1-1, after stirring, left standstill at normal temperatures 12-13 hour;
⑵ select for use diatomite filter to filter;
⑶ select for use Membrane filtering machine to carry out the essence filter.
4. like the preparation method of ginger juice yellow rice wine as described in the claim 3, it is characterized in that: said Rhizoma Zingiberis Recens extracts by the following method: get fresh ginger → clean → chopping mash → steep 25-30 days → squeeze and filter → clarification, can → refrigeration with the sweat steeping in wine.
5. like the preparation method of ginger juice yellow rice wine as described in the claim 3, it is characterized in that: behind the said step ⑶, carry out the can operation again.
6. like the preparation method of ginger juice yellow rice wine as described in the claim 5; It is characterized in that: the concrete steps of said can operation comprise wine in filling machine is packed vial into; Carry out capping then; Again bottled wine is carried out sterilization through pasteurization; Make a bottle interior temperature reach 80 ℃-85 ℃; Be incubated and hang out with electric hoist after 15-20 minute, cooling gets final product.
7. like the preparation method of ginger juice yellow rice wine as described in the claim 3, it is characterized in that: the volume ratio between said former wine and the Rhizoma Zingiberis Recens is 100:0.1-0.5.
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| CN 201110262950 CN102304454A (en) | 2011-09-07 | 2011-09-07 | Ginger juice high grade Shaoxing wine, and preparation method thereof |
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| CN 201110262950 CN102304454A (en) | 2011-09-07 | 2011-09-07 | Ginger juice high grade Shaoxing wine, and preparation method thereof |
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| CN102304454A true CN102304454A (en) | 2012-01-04 |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104152324A (en) * | 2014-08-29 | 2014-11-19 | 南昌江南女儿红酒厂 | Production technology of daughter red wine |
| CN108315184A (en) * | 2018-04-03 | 2018-07-24 | 史建中 | A kind of alcoholic strength low yellow rice wine and preparation method thereof |
| CN112920926A (en) * | 2021-03-10 | 2021-06-08 | 浙江树人学院（浙江树人大学） | Making process of special yellow rice wine without excessive internal heat |
| CN113233400A (en) * | 2021-04-16 | 2021-08-10 | 湖南金甸甸食品有限公司 | Aseptic filling production system of thick chilli sauce food |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1824760A (en) * | 2005-12-16 | 2006-08-30 | 暨南大学 | Production method of fresh jinger juice wine |
| CN101411860A (en) * | 2008-08-19 | 2009-04-22 | 步新源 | Spirit and ginger juice drink |
-
2011
- 2011-09-07 CN CN 201110262950 patent/CN102304454A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1824760A (en) * | 2005-12-16 | 2006-08-30 | 暨南大学 | Production method of fresh jinger juice wine |
| CN101411860A (en) * | 2008-08-19 | 2009-04-22 | 步新源 | Spirit and ginger juice drink |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104152324A (en) * | 2014-08-29 | 2014-11-19 | 南昌江南女儿红酒厂 | Production technology of daughter red wine |
| CN108315184A (en) * | 2018-04-03 | 2018-07-24 | 史建中 | A kind of alcoholic strength low yellow rice wine and preparation method thereof |
| CN112920926A (en) * | 2021-03-10 | 2021-06-08 | 浙江树人学院（浙江树人大学） | Making process of special yellow rice wine without excessive internal heat |
| CN113233400A (en) * | 2021-04-16 | 2021-08-10 | 湖南金甸甸食品有限公司 | Aseptic filling production system of thick chilli sauce food |
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Application publication date: 20120104 |